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Green preservative for pickled ginger and preparation method of green preservative

A preservative and green technology, applied in the fields of application, preservation of fruits/vegetables with sugar, and food ingredients as taste improvers, etc., can solve the problems of narrow ginger market and short shelf life, and achieve easy absorption by the human body, long shelf life, and nutrients rich effect

Inactive Publication Date: 2019-01-04
安徽铜雀二乔生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, fresh ginger in the Chinese market is mainly circulated as pickled products. If no preservatives are added, the shelf life will be short, which will lead to a narrow market for ginger.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing a green preservative for pickled ginger, comprising the following steps: stirring 5kg xanthan gum, 6kg lactic acid, and 100kg water for 12 minutes at a stirring temperature of 82°C, adding 18kg sweet potato starch and 4kg collagen and continuing to stir for 4 hours to adjust the system The pH value is 6.1-6.8, adding 1 kg of proanthocyanidins and continuing to stir for 20 minutes, drying to obtain a green preservative for pickled ginger.

[0022] A preparation method of green and healthy pickled ginger, comprising the steps of:

[0023] S1. Wash 40kg of fresh ginger, peel it, cut it into slices, add 4kg of lactic acid and 120kg of water, and soak it for 4 days to obtain a prefabricated material;

[0024] S2. Add 12kg of maltose and 2kg of the green preservative for pickled ginger into 40kg of water and stir evenly, heat to boiling, then add 160kg of prefabricated materials and mix evenly, cool down, add 0.1kg of pepper powder, 2kg of Angelica dahu...

Embodiment 2

[0026] A method for preparing a green preservative for pickled ginger, comprising the following steps: stirring 15kg xanthan gum, 2kg lactic acid, and 125kg water for 5 minutes at a stirring temperature of 90°C, adding 10kg sweet potato starch and 10kg collagen and continuing to stir for 2 hours to adjust the system The pH value is 6.1-6.8, adding 2kg of proanthocyanidins and continuing to stir for 10 minutes, drying to obtain a green preservative for pickled ginger.

[0027] A preparation method of green and healthy pickled ginger, comprising the steps of:

[0028] S1. Wash 70kg of fresh ginger, peel it, cut it into slices, add 1kg of lactic acid and 200kg of water, and soak for 2 days to obtain a prefabricated material;

[0029] S2. Add 20kg of maltose and 1kg of the above-mentioned green preservative for pickled ginger into 100kg of water, stir evenly, heat to boiling, then add 100kg of prefabricated materials and mix evenly, cool down, add 1kg of pepper powder, 1kg of Ange...

Embodiment 3

[0031] A kind of green preservative preparation method for pickling ginger, comprises the following steps: 8kg xanthan gum, 5kg lactic acid, 110kg water are stirred 10min, and stirring temperature is 84 ℃, add 16kg sweet potato starch, 6kg collagen protein and continue to stir 3.5h, adjust The pH value of the system is 6.1-6.8, 1.3 kg of proanthocyanidins are added, the mixture is stirred for 16 minutes, and dried to obtain a green preservative for pickled ginger.

[0032] A preparation method of green and healthy pickled ginger, comprising the steps of:

[0033] S1. Wash 50kg of fresh ginger, peel it, cut it into slices, add 3kg of lactic acid and 140kg of water, and soak for 3.5 days to obtain prefabricated material;

[0034] S2. Add 14kg of maltose and 1.7kg of the green preservative for pickled ginger to 60kg of water and stir evenly, heat to boiling, then add 140kg of prefabricated materials and mix evenly, cool down, add 0.2kg of pepper powder, 1.7kg of angelica powder, ...

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PUM

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Abstract

The invention discloses a preparation method of a green preservative for a pickled ginger. The preparation method comprises the following steps: stirring xanthan gum, lactic acid and water, adding sweet potato starch and collagen, continuing to stir, regulating the pH value of a system to 6.1-6.8, adding procyanidine, continuing to stir, and drying to obtain the green preservative for the pickledginger. The invention discloses the green preservative for the pickled ginger. The invention discloses the preparation method of the green preservative for the pickled ginger. The preparation method comprises the following steps: cleaning the fresh ginger, peeling, cutting into a ginger slice, adding the lactic acid and water, and soaking to obtain a prefabricated material; adding maltose and thegreen preservative for the pickled ginger into water, stirring evenly, heating to boiling, then adding the prefabricated material, mixing evenly, cooling, adding a pepper powder, a radix angelicae powder, a garlic powder, a syzygiumaromaticum powder, chamomile, a momordicagrosvenori powder, a pericarpium citri reticulatae powder and salt, stirring evenly, bagging, sealing in vacuum, and sterilizing at the high temperature to obtain the green healthy pickled ginger.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a green preservative for pickled ginger and a preparation method thereof, and a preparation method of green and healthy pickled ginger. Background technique [0002] Ginger, also known as ginger, white ginger, Sichuan ginger. Ginger is the rhizome of Zingiberaceae Zingiber officinale, a perennial herb, and the edible part is a hypertrophic rhizome. Ginger is originally produced in China, and it can be harvested twice, young ginger is harvested in early autumn, and old ginger is harvested in late autumn. Ginger is an extremely important condiment and is rarely eaten alone as a vegetable. [0003] At present, fresh ginger is mainly circulated as pickled products in the market in my country. If no preservatives are added, the shelf life will be short, which will lead to a narrow market for ginger. Contents of the invention [0004] Based on the technical problems existi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/08A23L19/20A23L27/00A23L27/10A23L33/10
CPCA23B7/08A23B7/154A23V2002/00A23L19/20A23L27/00A23L27/10A23L33/10A23V2200/30A23V2200/32A23V2200/326A23V2200/318A23V2200/16A23V2200/14A23V2200/15
Inventor 苏义海
Owner 安徽铜雀二乔生物科技有限责任公司
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